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How to Make the Now Voyageur!

HOW TO COCKTAIL: NOW VOYAGEUR!

It’s rye-forward. It’s herbaceous. It’s all the evidence you need to see why Abigail Gullo was named Heaven Hill 2016 Bartender of the Year.

INGREDIENTS:

2 oz Rittenhouse straight rye whiskey
.5 oz Domaine de Canton ginger liqueur
.25 oz Suze
.25 oz Maple syrup
.75 oz Lemon juice
Absinthe

Garnish: Fresh thyme
Glass: Cocktail

PREPARATION:

Combine all of the ingredients in a shaker tin and shake until chilled. Strain into a chilled cocktail glass that has been misted with absinthe. Garnish with a sprig of fresh thyme.

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How to Make the Now Voyageur!

HOW TO COCKTAIL: NOW VOYAGEUR!

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